Quick Corn Soup

Whether around the Queen’s Park Savannah on any given evening, outside a fete or on a random busy street corner, corn soup has made its way into the top tier of street foods in Trinidad & Tobago. If made correctly, it could take you well over an hour to bubble the perfect pot of corn soup but this recipe demonstrates a quick and easy way to make a corn soup in 30 minutes.

Quick & Easy Corn Soup

Quick Corn Soup

Learn how to whip up a quick & delicious corn soup. This recipe provides a delicious bowl in under 30 minutes, perfect for those busy days.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Course: Soup

Cuisine: Caribbean, Tobago, Trinidad

Keyword: vegan, vegetarian

Author: baidawi

Ingredients

• 1 Medium Sized Onion diced
• 4 Cloves of Garlic minced
• 2 Tbsp of Ginger minced
• 3 Pimentos minced
• 2 Cups Carrots cubed
• 2 Cups Pumpkin cubed
• 2 Cups Potatoes cubed
• 1 Can Cream Style Corn
• 1 Can Whole Kernel Corn
• 4 Cups Boiling Water
• 1 Bundle of Shadon Beni finely chopped
• 1 Scorpion Pepper optional
• Salt to taste

Instructions

• Add 2 tablespoons of vegetable oil to a pot
• When oil is hot add onion, garlic, ginger, pimento saute for 2 to 3 minutes
• To the pot add diced pumpkin, carrots, potato and half of the shadon beni
• Add one can of cream style corn and can tin of whole kernel corn
• Season with salt to taste
• Cover and allow to simmer on medium heat for 10 minutes
• Add 4 cups of boiling water to the pot
• Add scorpion pepper
• Cover and allow to simmer for an additional 5 minutes
• Taste for seasoning and add salt to taste
• Add some fresh shadon beni for some vibrant herb action.
• Serve hot and enjoy!

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And that’s it, a wholesome corn soup in 30 minutes or less. Feel free to swap the potatoes with any provision of your choice.